Pumpkin Cheesecake Balls were the result of a late-afternoon experiment, when the house smelled faintly of coffee and the first cool wind of fall slipped through an open window. I was simply trying to use up a bit of leftover canned pumpkin and a block of cream cheese, but what started as a quick fix turned into something we kept making all season.
The finished batch sat on the counter, little round promises of cinnamon and cream, and I kept sneaking one while I cleaned up. Those are the moments that make a simple no-bake treat feel like more than dessert. If you enjoy quick, handheld sweets, you might like this along with an easy protein bar I often make for snacks: Easy No-Bake Protein Bars.
Ingredients & Instructions
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or 3/4 tsp cinnamon + 1/4 tsp nutmeg)
- 1 cup graham cracker crumbs (about 8 full crackers, finely crushed)
- 1 cup finely chopped pecans or crushed graham crackers, for rolling (optional)
- Melted white chocolate or milk chocolate, optional, for dipping
Instructions
Start by making sure your cream cheese is soft enough to blend easily—press it with a spoon and it should give without resistance. In a medium bowl, beat the cream cheese until smooth and creamy. Add the pumpkin puree, vanilla, and pumpkin pie spice; mix until the color is even and the mixture smells warmly spiced.
Sift in the powdered sugar and fold it in; you want the filling sweet but still soft. Stir in the graham cracker crumbs a little at a time. The crumbs absorb moisture and give the mixture body; you’re aiming for a texture that holds together when scooped but still feels slightly tacky. If it seems too wet, add a tablespoon more crumbs; if it’s too dry, a teaspoon of pumpkin or a touch of cream can help.
Chill the mixture for about 30 minutes—this firms it up and makes rolling easier. Scoop or spoon tablespoon-sized portions and roll them between your palms into bite-sized balls. If you like, roll them in chopped pecans or extra graham crumbs to add crunch and to hide any fingerprints. For a dressier finish, dip each ball halfway into melted chocolate and let them set on parchment. Chill the finished balls until firm, at least another 15–20 minutes, then serve.
Why this recipe works
This is a good no-bake because each ingredient has a clear job. The cream cheese gives the tang and creamy body you expect from cheesecake; pumpkin brings moisture and that quiet autumn flavor; powdered sugar sweetens and helps the balls hold their shape; and graham crumbs provide structure and the classic crust-like taste. Together they create a filling that firms up in the fridge but still melts on the tongue, which is what you want for a truffle-like bite.
If you like experimenting with compact, no-bake desserts, this recipe sits nicely alongside other easy assemblies, for example these mousse cups I sometimes make for guests: No-Bake Raspberry Chocolate Mousse Cups.
Ingredient discussion
Cream cheese: The main flavor and mouthfeel—don’t try to substitute with a low-fat block if you want the classic texture. Soften it to room temperature so the mixture is smooth.
Pumpkin puree: Gives moisture and that distinctive pumpkin flavor without added sugar. Don’t use pumpkin pie filling; it’s already sweetened and spiced.
Powdered sugar: Blends without grittiness and helps the mixture set. If you prefer less sweetness, reduce by 2–3 tablespoons and taste.
Graham cracker crumbs: They’re your binder and add that graham-cracker note you expect in pumpkin cheesecake. If you want a different texture, you can swap in finely ground gingersnaps for a spicier crust-like character.
Coating options: Nuts add crunch and a bit of savory balance; chocolate adds sweetness and a pretty finish. Both are optional; even plain, chilled balls are satisfying.
How the recipe comes together
Think of this as assembly rather than baking. You soften and blend, fold in dry components to reach a workable texture, chill briefly to firm, then form and finish. The critical visual cues are a smooth, homogenous filling that isn’t overly glossy (that would be too wet) and a firmness after chilling that lets you roll without the mixture sticking all over your hands. When dipped in chocolate, the sheen of the coating and a quick set in the fridge tell you they’re ready.
Practical tips from experience
- Let the cream cheese sit out for at least 30 minutes so it blends without lumps. If it’s too cold, you’ll end up with streaks.
- If your mixture feels too soft to roll, a short 10–20 minute chill will do more than adding excess crumbs. I often use the freezer for 10 minutes if I’m in a hurry—just don’t let it freeze.
- Use a small cookie scoop for uniform balls; it saves time and looks tidy. I keep clean water nearby to wet my palms if the mixture starts sticking.
- If you plan to dip in chocolate, small baking forks or a toothpick make the job neater and faster.
- For a weeknight dinner followed by a simple dessert, these pair well with easy mains — something like a comforting skillet meal makes the whole evening feel put together: Amish Hamburger Steak Bake is one of my go-to’s for that reason.
Serving ideas
These are absolute crowd-pleasers at a potluck because they’re finger food and travel well. Serve them on a platter with a sprinkle of extra chopped pecans or a dusting of cinnamon. They’re also lovely tucked into paper candy cups if you want them to look fancier. For a dessert board, arrange them alongside sliced apples, pear slices, and a small bowl of caramel for dipping.
Storage and make-ahead advice
These keep well chilled for up to 5 days in an airtight container. If you coat them in chocolate, slip a parchment layer between layers so nothing sticks. You can freeze them for up to 3 months—flash-freeze the tray of balls first, then transfer to a freezer bag. Thaw overnight in the fridge before serving. They also hold up well to being made a day ahead, which makes them ideal for holiday prep.
Variations
- Chocolate-dipped: Use good-quality white or milk chocolate for dipping. Add a few drops of oil for a smoother melt.
- Nutty coating: Roll in toasted pecans or walnuts for crunch.
- Spiced up: Add a pinch of ground ginger or cloves to the filling for deeper spice notes.
- Mini version: Make them 3/4 teaspoon size for bite-sized snacks—great for grazing plates.
- Boozy touch: Stir in a teaspoon of bourbon for an adult-only batch.
FAQs
Q: Can I use reduced-fat cream cheese?
A: You can, but the texture will be slightly less rich and may firm up differently. Full-fat yields the creamiest result.
Q: How can I make them less sweet?
A: Start with 3/4 cup powdered sugar and taste before adding more. A small pinch of salt can also balance sweetness without changing amounts dramatically.
Q: Is there a dairy-free option?
A: Use a firm dairy-free cream cheese and be aware some have more water content; you may need a bit more graham crumbs to achieve the right firmness.
Q: Can I skip chilling?
A: Chilling is important for texture and for rolling. A short chill (30 minutes) keeps things tidy and improves flavor melding.
Conclusion
If you want another take on the same idea from different bakers, take a look at this version from No-Bake Pumpkin Cheesecake Balls – My Baking Addiction, and this approach over at No Bake Pumpkin Cheesecake Balls – Who Needs A Cape?.
Thanks for reading—these little pumpkin cheesecake balls are one of those recipes I make again and again because they’re simple, forgiving, and warmly familiar. They travel well, sit nicely on a dessert table, and somehow always disappear faster than I expect. If you try them, treat them like a practice: tweak the spices and coating until they feel like yours.
Print
No-Bake Pumpkin Cheesecake Balls
- Total Time: 30 minutes
- Yield: 24 balls 1x
- Diet: Vegetarian
Description
Delicious no-bake pumpkin cheesecake balls, perfect for fall gatherings.
Ingredients
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or 3/4 teaspoon cinnamon + 1/4 teaspoon nutmeg)
- 1 cup graham cracker crumbs (about 8 full crackers, finely crushed)
- 1 cup finely chopped pecans or crushed graham crackers, for rolling (optional)
- Melted white chocolate or milk chocolate, optional, for dipping
Instructions
- In a medium bowl, beat the cream cheese until smooth and creamy.
- Add pumpkin puree, vanilla, and pumpkin pie spice, mixing until evenly combined.
- Sift in the powdered sugar and fold in until sweet but still soft.
- Stir in graham cracker crumbs a little at a time, adjusting for texture.
- Chill the mixture for about 30 minutes.
- Scoop tablespoon-sized portions and roll into balls.
- If desired, roll in chopped pecans or extra graham crumbs.
- Dip halfway into melted chocolate if you prefer and let set on parchment.
- Chill until firm, at least another 15-20 minutes, then serve.
Notes
These can be served plain, rolled in nuts, or dipped in chocolate. They keep well in the fridge for up to 5 days and can be frozen for up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 155
- Sugar: 12g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 27mg
